Kenny Tutt's Roast Goose with Mulled Plums
A roast goose on Christmas Day dates back to ancient times and was the go-to centrepiece of choice until the larger turkey hit our shores from the Americas. It is true that the turkey does feed more mouths, but a goose has a rich, delectable, almost regal flavour that always reminds me of times past. Simply served with some sweet, spiced stone fruits and a few roast potatoes, the goose really does deserve a revival. With a texture and flavour that resembles duck, it’s crucial not to overcook and dry out your bird. Simply monitoring the temperature is the very best way to avoid disappointment.
Rich, perfectly cooked roast goose and sweet, festive mulled plums make the perfect pairing in this Christmas recipe by Kenny Tutt. To make your bird one to remember, cook to 65-70°C using your Thermapen. The meat will rise to a safe temperature of 74°C as it rests.